# data[].attributes.headline
“Horiatiki” (village) Greek salad and “Tzatziki” salad

# data[].attributes.subject
“Horiatiki” (village) Greek salad and “Tzatziki” salad

# data[].attributes.body
We present two of the most popular, world-famous Greek salads: the “horiatiki” (village) salad and the "tzatziki" salad. They have simple materials and are very simple to prepare.

# data[].attributes.body
When it comes to tzatziki, the idea is also very simple. Tzatziki is the result of mixing the two basic ingredients, strained yogurt and cucumber which we cut into very small pieces, then adding olive oil, a few cloves of garlic and salt. The secret is the very good mixing of the materials. It is usually served with an olive in the center (for decoration).

# data[].attributes.body
For the Greek “horiatiki” (village) salad we will need tomatoes, cucumber, green peppers, onions, olives, olive oil, salt, and oregano and feta cheese.

The idea is very simple. Cut our ingredients into small slices or cubes and mix them all together! So simple! The quantities of materials depend on the preferences of everyone. One person may prefer more tomatoes; another does not want the onion etc. It depends on everyone's taste.

# data[].attributes.headline
Various dishes from bruschetta to tiramisù

# data[].attributes.subject
Various dishes from bruschetta to tiramisù

# data[].attributes.body
Anastasia, Maria e Miryam

# data[].attributes.body
Giovanni e Matteo

# data[].attributes.headline
Black risotto - "Crni rižot" or cuttlefish risotto is a seafood rice dish and one of the tastiest Croatian recipes

# data[].attributes.subject
Black risotto - "Crni rižot" or cuttlefish risotto is a seafood rice dish and one of the tastiest Croatian recipes

# data[].attributes.body
This dish is popular with our students in the capital and it is eaten throughout Croatia. Although it comes from the coast, we usually spend our summer holidays there for a month or two, as it takes only 2-4 hours to get to the seaside. Cuttlefish and squid are the stars of this risotto. It has a unique presentation because the ink from the cuttlefish or squid is added to the dish just before it is finished.

# data[].attributes.headline
"Kremšnite" : Croatian custard slices - our beloved dessert

# data[].attributes.subject
"Kremšnite" : Croatian custard slices - our beloved dessert

# data[].attributes.body
Fluffy and quivery with a puff pastry on top – it is one of the most famous Croatian desserts - the beloved Croatian cake called kremšnita. The most famous variety comes from Samobor, a small town in our region, near the capital of Zagreb. There are many variations… With the whipped cream layer, with the chocolate glaze, more puddingy or super light.

# data[].attributes.attachment_link.title
THIS IS THE RECIPE FOR MEAT WITH CABRALES CHEESE

# data[].attributes.attachment_link.title
Tarjeta Receta General Rosa Foto Magdalena

# data[].attributes.headline
Sergio Funcia, Paula Granda and Almudena Calero.

# data[].attributes.subject
Sergio Funcia, Paula Granda and Almudena Calero.

# data[].attributes.headline
"Plastos": a traditional Greek pie with vegetables and feta cheese, coated with corn flour crust.

# data[].attributes.subject
"Plastos": a traditional Greek pie with vegetables and feta cheese, coated with corn flour crust.

# data[].attributes.body
We thought a lot and came to the conclusion that the most representative and widespread Greek food enjoyed by all Greeks every hour of the day (but mainly as breakfast) and also appreciated by tourists, are the traditional pies. There is endless variety of pies with different fillings and coating layers with local variations for each region of Greece. However, we chose a very simple version of a vegetable pie that is widespread in mainland central Greece. It is known by various names but it is usually called "plastos".

Ingredients:

1/2 kg corn flour

1 kg of spinach and other vegetables and herbs (e.g. nettles)

200 gr. olive oil

400 gr. warm water

300 gr. feta cheese

200 gr. yoghurt

Salt

Pepper

Directions

We wash the spinach and the other vegetables and herbs, and then finely cut them. We mix the vegetables, pour salt and pepper in them, mix them and put aside. Ten minutes later, we squeeze them until their juices are removed. Then we add feta cheese cut in tiny cubes and mix again.

In the meantime we pour the flour (500 gr.) in a pot, we add two eggs, 200 gr. of yoghurt, some salt and pepper, 400 gr of warm water, and create a mush. We stir all those components well.

We lay oil on the bottom of a baking pan and spread half of our mush on the bottom of it, with a spoon. We spread the mix of vegetables and feta cheese on top of the mixture.

We smear with olive oil and spread the rest of the mush on top of that, making sure that the vegetables are properly covered.

We pour olive oil on the surface and bake at 180-200 degrees, until it gets a rosy color (approximately 1 hour).

# data[].attributes.attachment_link.title
Plastos Greek traditional vegetable-cheese pie